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Instant mango pickle

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This instant pickle uses unripe, green mangoes with a sour taste and firm white flesh.  The recipe requires less oil and salt than a typical mango pickle and as a result is healthier but has a shorter shelf life.    It is very quick to make and is a fantastic sour and hot accompaniment to almost any Indian dish.


Serves 4

Ingredients
  • 1/2 teaspoon fenugreek seeds
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon cumin seeds
  • 1 teaspoon red chilli powder
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon salt
  • pinch asafoetida powder
  • 1/2 tablespoon light tasting vegetable oil
  • 1 unripened mango - do not attempt this with a ripe yellow mango.

Method
  • Heat a completely clean and dry pan for several minutes until it is so hot that a drop of water evaporates immediately.
  • Now add the the fenugreek, mustard and cumin seeds and toss until they start releasing their aroma.
  • Crush the seeds using a pestle and mortar and then transfer into a small mixing bowl.
  • Add the chilli powder, turmeric, salt, asafoetida and oil and mix again
  • Wash the green mango and dry it thoroughly.
  • Halve the mango and remove the stone.
  • Now slice each half lengthways to create 1 centimetre wide strips.
  • Slice each strip to form small chunks.
  • Place the chopped mango in the mixing bowl with the spices and the oil and mix thoroughly. 
  • This pickle is best served immediately but can be stored in an air tight container for up to three days.

4 comments:

Jessica's Dinner Party said...

Mango pickles! I've never had them before, but this recipe is very tempting!

Reena said...

Hi Jessica. I hope you give the recipe a go. I'll probably drop you an email sometime to quiz you about your pastry course.

Take care
Reena

Sarah@Buttered Up said...

Oh, I love mango pickles! I always buy them though. Never made it. Such a clever idea. :)

Reena said...

Thanks Sarah. I'll be trying your cherry crumble soon - looks really good and healthy too.

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